This Italian-Style Meatloaf may have a comfort food vibe that’s just a little too powerful for most mortal beings. If you do have the discipline to hold back some leftovers, they’ll reward you by being fantastically satisfying.
Italian-Style Meatloaf
Course: DinnerCuisine: American6-8
servings20
minutes1
hour15
minutes1
hour35
minutesIngredients
1 med white onion, quartered, peeled, and diced
2 slices of bread
1⅔ lb. ground beef beef
1 lb. sweet Italian sausage
1 cup shredded Parmesan
1 tsp coarse salt, plus more to taste
Pepper, to taste
3 tsp dried thyme, divided
2 eggs
3 med Yukon gold potatoes, (peeled and) cut into bite-size cubes
1 tsp dried thyme
½ cup white wine
½ cup chicken broth
2 Tbs olive oil, or to taste
Directions
- Pre-heat the oven to 400ºF.
- Scoop up half the diced onion and place it into a food processor. Process until minced. Transfer to a large mixing bowl. Tear the bread up into pieces and place them in the processor. Process until it turns into 1 cup of fine crumbs. Add the crumbs to the bowl with the onion. Add the beef, sausage, Parmesan, salt, pepper, and 2 tsp of the thyme to the bowl. Add the eggs. Knead with your hands until well mixed.
- Dump the meat mixture onto a large piece of parchment. Use the parchment to roll the meat into a tight cylinder, no more than 11 inches long. Twist the ends of the parchment in order to compress the meat even more. Roll the meat into a 9 x 11 baking pan. If necessary, use your hands to pat the ends of the cylinder to shorten it.
- Scatter the potatoes and remaining diced onions around the meat. Salt and pepper the potatoes to taste. Sprinkle remaining 1 tsp thyme over the potatoes. Pour wine and stock over the potatoes. Drizzle the entire thing – meat and potatoes – with oil.
- Bake until the loaf reaches an internal temperature of 160ºF, about 1 hour and 10 minutes. Rest for 10 minutes before slicing.
This recipe comes from my admiration for Giovanni Siracusa’s “Polpettone.” I stumbled onto it on Instagram (@unpezzoditalia). My love for almost everything he cooks convinces me that we’d be best friends if we ever met. I used his recipe as a template to throw together the ingredients that I had on-hand, and changed a few things up just because.
I’m a little on the fence about the combination of white wine and potatoes, but not so much that I didn’t devour this recipe. It was great fresh from the oven and terrific left over.
Italian-Style Meatloaf
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